Wild Mushroom Tort

• 3 ounces porcini mushrooms, reconstituted
• 5 ounces shiitake mushrooms, sliced
• 5 ounces oyster mushrooms, sliced
• 1/4 cup shallots, peeled and chopped
• 1/2 stick (4 tablespoons) margarine
• 2 tablespoons brandy
• 2 tablespoons mixed herbs of your choice
• 1/3 cup heavy cream
• 1 large egg
• 2 large egg yolks
• 1 recipe Homemade Pie Crust
• 2/3 cup grated Swiss cheese
• 1 1/2 cups all purpose flour
• Dash of salt
• 1/2 cup vegetable shortening
• 1/2 cup icecold water

1. Preheat oven to 375 degrees F. In a skillet, saute the mushrooms and shallots in the margarine.
2. Add the brandy and herbs and cook about 4 minutes.
3. In a bowl, combine the cream, egg and egg yolks.
4. Fill the pie crust with the cheese, place the mushrooms and shallots on top, and pour the cream and egg mixture over all.
5. Bake for about 30 minutes, longer if necessary.
6. Place the flour and salt in a mixing bowl.
7. Add the shortening and cut with a pastry blender, or use your hands.
8. Add the water, a tablespoon at a time, kneading until the dough is smooth.
9. Roll out the dough to fit a 9inch pie pan.

porcini mushrooms, shiitake mushrooms, mushrooms, shallots, margarine, brandy, mixed herbs, heavy cream, egg, egg yolks, crust, swiss cheese, flour, salt, vegetable shortening, water

Taken from www.foodnetwork.com/recipes/wild-mushroom-tort-recipe.html (may not work)